These Rolo Brownie Cupcakes take everything good about a Rolo (the chocolate and the caramel) and magnify them into a bigger and better dessert.
Originally they were simply going to be a basic chocolate sponge topped with chocolate buttercream, some caramel and a Rolo. They evolved to become individual Rolo Brownies, with a caramel centre, topped with chocolate caramel swirled buttercream, drizzled with chocolate and finished with a Rolo.
I honestly think these are some of the most delicious Cupcakes – I realise there aren’t that many Rolos on mine, but I had eaten a majority of the second packet before it had got to putting any on top (hence why there is only 1 and a half of one on each cupcake), but the mixture of the cupcakes, the buttercream and the drizzles is heavenly. I really hope you like these as much as I did, ENJOY!!
For the brownie cupcakes
100g dark chocolate, chopped small
100g unsalted butter
125g soft light brown sugar
pinch of salt
1 tsp vanilla extract
50g self-raising flour
2 rolls of Rolos, each Rolo cut into quarters
1 tin Carnation Caramel
For the frosting
2 tbsp cocoa powder mixed with 3 tbsp boiling water and a tiny pinch of salt
100g soft unsalted butter
400g icing sugar
1 tsp vanilla extract
the rest of the tin of caramel
50g melted chocolate to drizzle
Rolos for decoration
For the Cupcakes
Heat oven to 180°C. Line a cupcake pan with 10 cupcake cases.
In a saucepan, gently melt the butter. Once the butter has started to melt add the chopped chocolate and stir until the chocolate melts.
Remove from the heat and cool down a little.
In a large bowl, using a spoon, beat the sugar, eggs, vanilla and salt until thick and voluptuous. Pour in the cooled chocolate and butter mixture, beat to combine.
Add the flour into the chocolate batter then stir in followed by the chopped up Rolos.
Half fill the 10 paper cases then drop about 1/2 a teaspoon of the caramel into the middle of each one. Use the rest of the batter to cover the caramel and to fill the cases to 3/4s full.
Bake for 12 – 14 minutes minutes until the cupcakes have become domed, are springy, and a skewer/toothpick comes out clean.
Allow to cool for a minute in the cupcake pan, then transfer the cupcakes in their cases to a wire cooling rack. Allow to fully cool before decorating with buttercream.
For the buttercream
Beat the butter in the bowl of an electric or stand mixer until light and fluffy.
Add the cocoa liquid and half the icing sugar and combine well. Add the rest of the icing sugar, beat again then add the vanilla. For thicker frosting you can gradually add in a little more sugar.
Use a spatula to add the buttercream to a large piping bag with a 2D Closed Star Piping tip. Pipe on buttercream rose swirls on to the cupcakes.
Finish your cakes with a drizzle of melted chocolate and place a rolo on top of each cupcake.
Store cupcakes in the refrigerator. Remove them to room temperature one hour before serving.